Directions

1. Pat the Prairie Fresh Carne Asada Pork Loin Filet dry and place on a tray.
2. Coat evenly with olive oil.
3. Preheat the grill to medium-high heat.
4. Place the pork loin filet on the grill and cook for 4-5 minutes per side, turning to grill all four sides evenly without burning.
5. Continue grilling until the internal temperature reaches 145 F.
6. Remove from the gill and let rest for 7-10 minutes before slicing.
7. In a large bowl, gently toss the Spanish rice, black beans, mixed greens and cilantro lime vinaigrette.
8. Divide the mixture evenly among 6 bowls.
9. Top each bowl with 4-5 oz. of slice Prairie Fresh Carne Asada Pork Loin Filet.
10. Add 1/4 cup elote street corn to each bowl.
11. Garnish each bowl with 1 tablespoon each of pico de gallo, minced cilantro, minced green onion, sliced jalapeno and sliced cherry tomatoes.
12. Serve immediately and enjoy.

1. Preheat the oven to 400 F. Rinse the rice under cold water until the water runs clear. Drain well.
2. Heat olive oil in a Dutch oven over medium heat.
   
3. Add the rice and cook, stirring constantly, until lightly golden, about 5 minutes.
4. Stir in the diced onion and garlic. Cook for 1 minute, until fragrant.
5. Add cumin, chili powder, paprika, oregano, cayenne pepper and bay leaves. Cook for 1 additional minute, stirring frequently.
6. Carefully add the chicken stock and crushed tomatoes. Stir and bring to a gentle boil.
7. Cover the Dutch oven and transfer to the preheated oven.
8. Bake for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
9. Remove from the oven and let sit covered for 5 minutes.
10. Fluff with a fork, season with salt to taste. Serve.

1. Preheat the grill to medium-high heat.
2. Coat the ears of sweet corn evenly with olive oil.
3. Place corn on the grill and cook for 3-4 minutes per side, turning to grill all four sides evenly without burning.
4. Remove corn from the grill and let cool slightly.
5. Carefully cut the kernals from the cob and transfer to a mixing bowl.
6. Add Cojita cheese, cilantro, jalapeno, lime juice, and mayonnaise to the corn.
7. Season with freshly ground black pepper to taste and mix well.
8. Refrigerate until ready to serve or serve slightly warm if desired.

Cilantro Lime Vinaigrette:

1. Combine all ingredients in a small mixing bowl and season with salt and pepper.
2. Cover and store in the refrigerator until ready to use. Will keep up to 1 week.